Be sure to soak the fillets in buttermilk (or whole milk) first, because it really improves the flavor of the fish. Freshwater fish sometimes have a “muddy” flavor, and the milk will neutralize or wash out that undesired after-taste.
buttermilk
What is the best batter for catfish?
Fill a large heavy bottomed dutch oven or deep cast iron skillet with oil over medium high heat.
Frying the hush puppies: Take a spoonful of the hush puppie batter and use another spoon to scrape off the batter directly into the hot oil.
Frying the catfish: Make sure the oil is at least 350°F.
Select an oil with a high smoke point,such as peanut oil.
Remove excess moisture from fish before dredging.
Keep one hand clean for dredging and the other hand available for frying.
Use a large Dutch oven or deep cast-iron skillet to keep the oil from popping out.
Don’t overcrowd the skillet; fry,in batches,two fillets at a time.
Heat oil in pan,heat warming oven: In a heavy frying pan (I prefer to use cast iron),pour enough oil to come 1/2 inch up the sides of the
Soak catfish in milk or buttermilk: While the oil is heating,soak the catfish in the milk or buttermilk.
Mix together cornmeal,flour,spices for dredging: Mix the cornmeal,flour and spices together.
What is the best way to fry catfish?
Preheat your deep-fryer to 350ºF (176ºC).
Whisk the flour,baking powder,cornmeal,salt,and cayenne together until the ingredients are combined.
Whisk 1 (12-oz.) bottle of amber beer into the ingredients.
Cut 4 (6-oz.) catfish fillets in half lengthwise.
Make the salt mixture.
Sprinkle the salt mixture over the fillets.
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